Neapolitan Cream Cheese Bars

Igredients

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

1/2 cup butter or margarine, melted

3 eggs

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

1  container (12 oz) Betty Crocker® Whipped Strawberry frosting                                             

Instructions

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, melted butter and 1 egg until soft dough forms. Press dough in bottom of pan. Bake 10 minutes. Cool 10 minutes.

2.   Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and the remaining 2 eggs with electric mixer on medium speed until smooth. Spread over cookie base.

3. Bake 30 to 35 minutes or until set. Cool 30 minutes. Spread frosting over cream cheese layer. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

From Betty Crocker...and I can only Say WOW go Betty!

Chocolate Palmiers

INGREDIENTS:

• 8oz package cream cheese softened
• 1/2cup powdered sugar
• 1/4cup cocoa powder
• 2 T. all purpose flour
• 2 T. coffee liqueur
• 1/2 cup chopped toasted pecans
• 1/2 cup butter softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 t. baking powder
• 1/2 t. cinnamon
• 1/4 t. salt
• 1egg
• 3 T. milk
• 1/2 t. vanilla
• 2 3/4cup flour

DIRECTIONS

1. For Filling: Mix cream cheese, powdered sugar, cocoa powder, 2T. flour and the coffee liqueur.  Beat with electric mixer until smooth. Stir in pecans. Cover and set aside.
2. For Dough: Mix butter, sugar, brown sugar, baking powder, cinnamon and salt.  Beat in egg, milk, vanilla until combined.  Beat in as much of the flour as you can with mixer.  Stir in any remaining flour.  Divide the dough in half.  If necessary, cover and chill for 20min for easier handling.
3. On a lightly floured surface roll half the dough into a 12X8 rectangle.  Spread half of the filling over rectangle, leaving a 1/2in border along each long side.  Roll both sides to meet in the center.  Brush seam where dough meets with water if needed and lightly press together.  Repeat with remaining dough and filling.  Wrap each roll in plastic wrap and chill for 4hours or until firm. *If dough is still too soft freeze for 20 minutes after chilling. 
4. Preheat oven to 375.  Grease a cookie sheet.  Using sharp knife, cut rolls into 1/4in slices.  Place slices 2in apart on prepared cookie sheet.  Bake 8minutes or until edges firm and bottom golden brown.  Transfer to wire rack and let cool.

TIPS: 

Don't have coffee liqueur you can use cold coffee left over from breakfast for a similar result.

To Toast pecans quickly place them on a paper plate and microwave for 2minutes.

This cookie goes great with milk and coffee.  Not too sweet.

Cherry Chocolate Cake

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (21 ounce) can cherry pie filling
• 1 teaspoon almond extract
• 2 eggs
• 1 cup white sugar
• 5 tablespoons butter
• 1/3 cup milk
• 1 cup semisweet chocolate chips

Directions

1. Heat oven to 350 degrees.  Grease a 9 x 13 inch pan or bunt cake as shown 
2. In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
3. Bake for 30 to 45 minutes, or until it tests done. (Bunt cake will take longer than 9X13) Cool.
4. In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.